PEAR FRANGIPANE TARTS.
Seeing these little pear and almond tarts in the Bourke Street Bakery cookbook instantly had my mouth watering. I decided to give the lengthy recipe a go and quite a few hours later these golden babies appeared from my oven!
The process of making these felt like I was on an episode of Masterchef… There were so many elements involved!
First I poached the pears, made the shortcrust pastry, a creme patisserie and lastly the almond frangipane filling. I also had to rest the pastry, roll the pastry, blind bake then finally cook these delicious tarts!
The end result is definitely worth it, with the combination of buttery pastry, vanilla poached pears and a sweet almond filling. They really are the perfect pear! #mouthwatering